Black Bean Salsa Recipe
Serve with tortilla chips.
3 (15 ounce) cans black beans, drained and rinsed
1 (11 ounce) can Mexican-style corn, drained
2 (10 ounce) cans diced tomatoes with green chili peppers
2 tomatoes, diced
2 bunches green onions, chopped cilantro leaves, for garnish
In a large bowl, mix together black beans, Mexican-style corn, diced tomatoes with green chili peppers, tomatoes and green onion stalks. Garnish with desired amount of cilantro leaves. Chill in the refrigerator at least 8 hours, or overnight, before serving.
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